On the Menu tonight:
| Blackboard Specials |
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| Dinner Menu |
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For Take Out call 817 489-5300
Note: The Take out menu is in the “Online Store”
FOLLOW THIS LINK, PLEASE:
ONLINE ORDERS HERE
(all orders and pick ups handled at Paris 7th)
We are available for caterings and special events
The dining room menu is different from the take out menu
THE DINING-ROOM MENU IS BELOW:
Le Caviar
from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire. Served with iced Tito’s
$15 a taste (two blinis) or $100 per Ounce
AMUSES BOUCHES, PETITS APPETIZERS
Pommes Frites France: hand cut french fries, sea salt and aïoli 5.50 regular, 9.50 larger
Olives Marinées Provence: assorted olives in our house marinade 5.50
Tartine de Saumon Fumé Bretagne: smoked salmon on toasted brioche with sauce rémoulade 8.50
Artichoke Tapenade Côte d’ Azur: artichoke hearts, green olives, capers, garlic, olive oil 5.50
French Garlic Bread Midi-Pyrénées: crusty baguette rubbed with fresh garlic and drizzled with olive oil 2.00
Charcuterie, Fromagerie
Plateau de Charcuterie 19.50
assorted cured meats including saucisson, prosciutto, house terrine and more with Moutarde Royale, olives, smoked almonds
Plateau de Fromages 15.50
four interesting cheeses with fig compote, fruits and nuts, toasted baguette
Le Grand Plateau 32.50
the big board : both Charcuterie and Cheese
Soupes
Soupe à l’Oignon ‘’Les Halles’’ 10.50
French onion soup with melted Gruyère as served in Paris
Soupe du Jour 8.50
today’s soup, consult the backboard
Salades
La Belle Niçoise 14.50
haricots verts, tomato, fingerlings, olives, shallot, egg, greens, César vinaigrette
make it a dinner entrée by adding an ‘airline’ chicken breast 14.50
Belgian Endive and Blue 12.50
Granny Smith, grapes, candied pecans, Roquefort dressing
Beet and Goat 10.50
roasted red & golden beets, chêvre nougat, pistachios, baby spinach , Xéres vinaigrette
Salade Grand-Père 5.50
petite Boston lettuce salad in Dijon vinaigrette with walnuts and lardons (bacon)
Fruits de Mer – Seafood
Dizaine d’Huitres 24.50
Ten oysters on the half shell with shallots-tarragon-pink peppercorns mignonette
(or cocktail sauce on request)
Cape Cod Sea Scallops 15.50 app. / 34.50 main
U-10 scallops flown in from Cape Cod check a blackboard for tonight’s preparation
Queue de Homard Maison 20.50
4 oz cold water lobster tail, sous-vide and chilled, served lobster roll style in a gougère with celeriac rémoulade
Le Foie Gras
Foie Gras de Canard Poêlé 18.50
seared duck foie gras, cipollini and apple compote, petite Tatin
Foie Gras de Canard au Torchon 15.50
slice of chilled duck foie gras, fig conserve, toasted baguette
Classic French Appetizers
Escargots à la Bourguignonne 19.50
one dozen Burgundy snails in Saint-Emilion’s garlic & parsley butter, presented in the shells
Our Country Pâté Maison 9.50
a slice of chef-made terrine, served with French condiments
Tartare de Filet de Bœuf 8.50
knife-cut tenderloin served raw with the traditional embellishments
Fricassée de Champignons 7.50
sauté exotic mushrooms medley with fresh herbs
Risotto du Chef 9.50
today’s risotto as an appetizer
LE BŒUF
FILET DE BŒUF BORDELAISE 40.50
beef tenderloin, 10oz, cabernet and shallots reduction sauce, French mashed potato
PETIT FILET, 5oz cut : 27.50
LE STEAK – FRITES 19.50
grilled hanger steak with French fries and garden greens. Choice of : black peppercorn cream sauce or garlic-parsley butter
BŒUF BOURGUIGNON 30.50
slowly braised in red wine with mushrooms, pearl onions, carrots and bacon, house made tagliatelle (or mashed potato on request)
LE TARTARE 19.50
true steak tartare with green salad, frites
LE CANARD
CANARD ROTI ORIGINAL 29.50
our famous since 1985 recipe: roasted in a wood fired oven, half a duck served on fresh spinach in xéres vinaigrette with orange sections and pommes frites
MAGRET DE CANARD 3.20 per ounce *
moulard duck breast cooked like a steak, Madeira sauce with black currants, French mashed potato. *size ranges from 12 to 17 oz, $38 to $54, bigger breasts can be for two
CONFIT DE CANARD 22.50
seared duck leg confit with duck fat potatoes, roasted Brussels sprouts, mustard sauce
DUCK TWO WAYS : add a petit MAGRET to your confit 13.50 supplement
LES POISSONS
SOLE DE DOUVRES MEUNIÈRE 62.50
one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley *When available. Limited to two orders per table
FRESH FISH market price, see blackboard
fresh fish is our specialty and our passion. In addition to our exceptional Dover sole we feature today’s selection on the blackboard.
You can choose your fish prepared in a classic French recipe or from chef Kobi’s creation.
Your choice of :
Amandine : lemon butter and almonds
Dijonnaise : mustard and white wine cream sauce
Chef’s creation, see blackboard
SIDES
Gratin de Gnocchi 9.50
Chef’s “Gnoc & Cheese” with gnocchi pasta, truffle and Gruyère Mornay, finished au gratin
Topinanbours 7.50
crispy sunchokes – aka Jerusalem artichokes – with lemon aïoli and fried capers
Risotto du Moment 6.50
Carnaroli rice prepared today by Chef Kobi
Purée de Pommes de Terre 4.50
French style mashed potatoes
Pommes frites 5.50 a side or 9.50 for sharing
hand cut thin, french fried, sea salt and aioli
THE BRUNCH MENU IS BELOW:
L E B R U N C H
C A V I A R
From sturgeons farm raised for the famous Petrossian House in Paris,
this Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire
Served with iced Tito’s: $15 a Taste (two blinis) or $100 per Ounce with accoutrements
Pour Commencer
Artichoke Tapenade 5.50
artichoke hearts, green olives, capers, garlic, olive oil, toasted baguette
Plateau de Fromages 15.50
four interesting cheeses with fig compote, fruits and nuts
Asparagus and Gruyère Crêpes 9.50
thin French pancakes, steamed asparagus, sauce Mornay
Crabe Maison, Avocado, Gazpacho 14.50
crab cocktail and avocado on chilled Spanish soup
Sunday Berries 6.50
berries, honey yogurt, granola, mint
Belgian Endive and Blue 10.50
endive, apple and grapes, dried cranberries, Roquefort dressing
Beet and Goat 10.50
red & golden beets, chêvre nougat, baby spinach, Xéres vinaigrette
Salade de Saison 11.50
chef’s seasonal salade composée, waiter will explain
Sides
Petits Croissants and Chocolatines 2 of each 4.50 Pommes Frites (french fries) 5.50
Applewood Smoked Bacon, 4 slices 5.50 Two Eggs, fried or scrambled 4.50
Les Plats
OMELETTE A LA FRANCAISE 16.50
French style omelet with champignons, chives, Gruyère, breakfast potatoes
on the side, included: choice of Rosemary Ham or Prosciutto or Ratatouille
POULET et GAUFFRE 19.50
spicy and crispy chicken scallopini, Belgian waffle, poached egg, Hollandaise
NORWEGIAN TOAST 19.50
smoked salmon, scrambled eggs, potato galette, Boursin, broiled tomato
CREVETTES BASQUAISE 20.50
Gulf shrimp sauté with Basque peppers and onions, Bayonne ham,
served with polenta and broiled tomato
SAUTÉ DE BŒUF PIPÉRADE 19.50
tenderloin tips with peppers and onions, fried egg on top, fingerling potato
TOURNEDOS BENEDICT 24.50
filet mignon, poached eggs, Hollandaise on English muffins
served with breakfast potatoes and mixed greens
BANANA FOSTER FRENCH TOAST 12.50
bananas Foster and brioche French toast with hazelnuts